Cinnamon roasted almonds

    1 hour 30 min

    A great nibble or food gift at Christmas, these aromatic almonds are surprisingly easy to make.

    700 people made this

    Serves: 16 

    • 1 egg white
    • 1 teaspoon cold water
    • 575g whole almonds
    • 200g caster sugar
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon

    Prep:15min  ›  Cook:1hr  ›  Extra time:15min  ›  Ready in:1hr30min 

    1. Preheat oven to 130 C / Gas mark 1/2. Lightly grease a swiss roll tin.
    2. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared tin.
    3. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

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    Reviews & ratings
    Average global rating:

    Reviews in English (560)


    My family loved this, even the kids! I was delighted to give them a healthy snack that they enjoyed. Thank you.  -  30 Nov 2008


    I thought these would be really great after reading all the rave reviews. However, I found the first batch I tried to smell really great while baking but just tasting a little bland. I agree with some previous posts that added a lot more to it. I don't know why they gave such a high rating when they had to add so much to make it taste better. To my second batch, I added a tsp. vanilla to the eggs. I also added 1/2 c. brown sugar for that maple flavor, used a whole tsp of cinnamon and added 1/3 cup of cooled melted butter. It tasted a whole lot better and was gobbled up and gone in minutes. Everyone only picked at the first recipe and they went to waste.  -  08 Dec 2005  (Review from Allrecipes US | Canada)


    Excellent reviewer tips on this recipe - a bit of tweeking for a perfect end result. The changes made: substitute 1tsp. vanilla for the water, add 1/2 cup of brown sugar to dry ingredients, increase the cinnamon to 1tsp. used 1/2 cup of Splenda for the white sugar ingredient (because I have to watch my sugar intake; worked great with the sugar substitute),used a 16oz. pkg. of almonds for this recipe to ensure good coating. If using more nuts, increase the coating ingredients. Cooked my batch on a cookie sheet with parchment paper (easy cleanup) at 250 degrees for 1hr.15mins. stirring every 20 mins or so. Good stuff! This goes into my Gift Giving recipe file.**Adding: save the "sugar crumbs" when you're done with the cooking. I use the crumbs in my oatmeal while it's cooking, in coffee when I feel like a little cinnamon coffee! I'm sure you'll find other uses. It's a shame to throw those cinnamon sugar crystals ! ** And in my opinion, these are okay when warm, however these taste much better when cooled.  -  29 Dec 2006  (Review from Allrecipes US | Canada)